WE ARE EG...
Gala at Esbjerg Gymnasium
Friday the 13th of November
Every year in November, there is a gala for all students at EG. The gala is the biggest event of the year, and everyone starts preparing long before the day. The 1st-year students prepare lots of entertainment for themselves and their parents, who dine in their classrooms, while the 1st-year HF and 2nd-year students practice disco dancing, and the graduating students spend many physical education classes learning to dance Les Lanciers. The cafeteria area sets the stage for the banquet for the graduating students and their parents, and the ballroom is transformed into a dance floor with a live band.
Our music students have prepared a fantastic creative festival where they showcase their talents with musical performances in the drama hall, and there will also be musical performances during the dinner in the cafeteria. It's going to be a great night!
Registration and payment
Tickets for the gala are purchased through Studiz via the student's Studiz app or webpage.
How to buy your tickets:
The student logs into Studiz and orders and pays for their ticket(s) under "My Events."
Graduating students, 1st-year students, and Pre-IB students are allowed to invite 2 parents as guests. This is done by the student adding the name and date of birth of the parents (Remember to click "Add to Cart") and either paying for the tickets themselves or sending a payment link for the guest tickets to the parents by adding their email.
Deadline for buying tickets: Friday the 30th of October 2026
Programme
17:30
18:00
18:20
18:30
21:15
22:00
22:00
24:00
Photo opportunity in the gym for 3g, 2HF, 3HF and IB2
The gala party starts
Welcome
Banquet with musical entertainment
Dance performance by 1st-year students and graduating students
Our live band opens the party in the assembly hall.
The creative festival opens with live music, art, and videos by the students.
Thank you for today, and have a safe journey home.
Menu
Starter
Grilled yellowfin tuna fillet with avocado cream, mango salsa and wakame seaweed salad. Signature bread rolls with organic butter
Main Course
Roasted corn-fed chicken breast stuffed with a light soufflé filling, rosemary and black pepper.
Warm chickpea salad with red pointed cabbage, rocket, parsley and apples.
Cauliflower crudités with pickled sweetcorn, cherry tomatoes and Beluga lentils.
Small oven-roasted potatoes with fresh thyme and garlic.
Mild Madagascar pepper sauce with Dijon mustard.
Dessert
Lemon mousse with vanilla crumble, fresh blueberries and lemon curd
Special menu
(vegetarian/vegan/gluten-free/lactose-free)
Starter
Grilled and pickled aubergine with little gem lettuce, avocado cream and mango salsa. Gluten-free rolls with lactose-free butter
Main Course
Yellow courgette stuffed with a mushroom filling and served with herb pesto.
Warm chickpea salad with red pointed cabbage, rocket, parsley and apples.
Cauliflower crudités with pickled sweetcorn, cherry tomatoes and Beluga lentils.
Small oven-roasted potatoes with fresh thyme and garlic.
Mild Madagascar pepper sauce with Dijon mustard.
Dessert
Individually plated ice cream dessert with sorbet
